Prep 45 mins
Cook 30 mins
Posted for Zaar 3...but they look so darn good! Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute. Also known as habanero peppers.
- 2 cups flour
- 1⁄4 teaspoon salt
- 1⁄4 cup solid shortening
- 1⁄4 cup margarine
- 1⁄3 cup cold water
- 2 tablespoons margarine
- 1 small white onion
- 1⁄4 teaspoon chopped scotch bonnet pepper, finely chopped
- 1⁄2 lb lean ground beef
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup breadcrumbs
- 1⁄4 cup beef stock or 1⁄4 cup chicken stock
- 1 egg, beaten
- 1⁄4 cup water
- Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly.
- Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles.
- Cover with wax paper or damp cloth until ready to use.
- In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp.
- Add the ground beef, salt, pepper, curry powder and thyme and mix well.
- Brown the meat for about 10 minutes, stirring occasionally.
- Add the breadcrumbs and stock and combine all the ingredients well.
- Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready.
- It should be moist but not watery.
- Remove the skillet from the stove and preheat oven to 400 degrees F.
- Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork.
- Lightly brush the pastry with a mixture of the egg and water.
- Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
- Yield: 10 patties.